• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)

    Thumbnail
    View/Open
    S11ArtOtegbayoPhysicochemicalInthomDev.pdf (366.6Kb)
    Date
    2011-01
    Author
    Otegbayo, B.
    Bokanga, M.
    Asiedu, Robert
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Yam (Dioscorea spp.) is the second most important root and tuber crop in Africa after cassava. This study was conducted to determine the relationship between physicochemical properties of yam starch (amylose and amylopectin, swelling, solubility and water binding capacity) and the textural quality (stretchability, cohesiveness, adhesiveness, hardness) of pounded yam, a major food product in West Africa. Yam starch was extracted from six tubers each of Dioscorea alata and D. rotundata and their physicochemical properties were determined by standard methods. Pounded yam was prepared from the same set of tubers. Textural quality evaluation was conducted on the pounded yam samples by sensory texture profiling. Data generated were evaluated by canonical correlation analysis. Results showed that D. rotundata with high swelling power, low amylose and water binding capacity gave pounded yam samples, which were cohesive, stretchable, moderately soft and less sticky compared to D. alata with high amylose, water binding capacity and low swelling power that gave pounded yam samples, which were very soft, unstretchable, sticky and incohesive. Canonical analysis showed significant associations (P<0.05) between the physicochemical properties and textural quality of pounded yam samples. These results from D. rotundata were further validated using eighteen other randomly selected yam varieties from this yam species. The reproducibility of physicochemical parameters for the assessment of food textural quality was established. Thus, they can serve as indicators of food textural quality in the selection of yam for food quality by breeders and processors.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/1904
    IITA Subjects
    Food Security; Yam
    Agrovoc Terms
    Yams; Food Quality; Physicochemical Properties; Dioscorea Rotundada; Dioscorea Alata; Yam Starch; Pounded Yam; Textural Quality; Canonical Correlation
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Journal of Food, Agriculture and Environment
    Collections
    • Journal and Journal Articles5283
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository